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Published on April 16, 2026

Gestion ADC : Nourishing meals for hard-working days in Northern Quebec

Portrait and Story Featured Institution

In Northern Québec, on major construction sites in the James Bay region and within the mining sector, mealtime is far from trivial. For workers who spend long days doing physically demanding work in challenging conditions, it is a moment of comfort and enjoyment. This is where Gestion ADC (1996) Inc. comes in, providing three meals a day, seven days a week, for teams who are often housed on-site for several weeks at a time.

Recognized for its sound management practices, Gestion ADC (1996) Inc. is a subsidiary of the CREECO Group, a corporation whose mission is the economic development of the Cree Nation. The company actively contributes to the development of local communities, notably by creating jobs and supporting the integration of Indigenous workers.

A cuisine adapted to field realities

Gestion ADC (1996) Inc. primarily serves Hydro-Québec facilities as well as mining sites where teams work on a fly-in, fly-out rotation — two weeks on site followed by two weeks off. In this context, the quality of meals takes on particular importance. As Catherine Beaudet, Operations Director at Gestion ADC (1996) Inc., explains, “after a long workday, the meal becomes a real reward.”

Menus are designed to be generous, flavourful, and adapted to everyday needs. Each day, several main course options are offered to satisfy all appetites. A cold buffet is also available with every service, along with a variety of sandwiches, desserts, and beverages.

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Kitchen teams also adapt to dietary requirements: allergies, gluten or lactose intolerances are taken into account on a daily basis. “We have to adapt to all kinds of situations. For example, milk-based preparations are systematically made with lactose-free alternatives,” explains Catherine.

Despite supply challenges linked to distance and seasonal constraints, Gestion ADC (1996) Inc. incorporates Quebec-sourced products into its menus, in collaboration with its client Hydro-Québec, which shares this commitment. The company places great importance on its participation in the Aliments du Québec au menu program, which recognizes institutions that highlight local products.

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Expertise dedicated to hearty, satisfying meals

Executive Chef of Gestion ADC (1996) Inc., Jean-Pierre Rochefort embodies the company’s culinary philosophy. For him, cooking in Northern Québec is rooted in simple values: “Up north, it’s all about simple, well-prepared, generous meals, with a menu that changes every day.”

With a career that has taken him from commis to chef, including experience in fine dining kitchens, he now brings his expertise to a cuisine that is flavourful, nourishing, and adapted to field realities.

Working in remote territory also means embracing a very specific lifestyle. “14 days of work followed by 14 days off is an unusual schedule, but one that offers a sought-after quality of life,” he notes.

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The chef’s tip: béchamel, an essential base

Among culinary fundamentals, béchamel sauce holds a special place for Jean-Pierre. Simple in appearance, it can transform an everyday dish into something truly comforting. “The key to a good béchamel is equal parts butter and flour. Together, they form a roux, which thickens the sauce. You just need to let it cook gently for a few minutes before adding the milk all at once to avoid lumps,” the chef explains. He also notes that a roux can be prepared in advance: it keeps well in the fridge and freezes easily, making it a practical time-saver in the kitchen.

This base opens the door to countless recipes, from gratins to lasagnas, as well as croque-monsieur and macaroni and cheese. At Gestion ADC (1996) Inc., ham, leek, and Quebec cheese stuffed crêpes are a perfect example: a comforting, nourishing, and flavourful meal that remains simple to prepare. This dish can also be made ahead of time and reheated without losing its appeal, making it ideal for weekday meals or for impressing guests at home. The full recipe is available at the end of the article.

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An experience to savour in Northern Québec

Working in Northern Québec offers a unique rhythm and stimulating challenges. One can only appreciate the expertise of Gestion ADC (1996) Inc., which ensures that every meal is generous, flavourful, and tailored to the needs of physically demanding work in remote regions. And if the Northern adventure appeals to you, joining their team is an opportunity to discover a world where eating well goes hand in hand with living well.

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Regardez la vidéo pour voir le chef Jean-Pierre Rochefort de Gestion ADC (1996) Inc. vous présenter son astuce.

RECIPE

Ham, leek, cheese and béchamel stuffed crêpes

 

By Chef Jean-Pierre Rochefort, Executive Chef at Gestion ADC (1996) Inc.

Servings: 6 crêpes
Preparation and cooking time: 1 hour

 

INGREDIENTS

Crêpes

  • 250 g flour
  • 25 g sugar
  • 8 g salt
  • 2 eggs
  • 500 g milk
  • 50 g canola oil

Filling

  • 12 slices of Quebec-style white ham
  • Vegetables of your choice (e.g., leeks)
  • Migneron de Charlevoix cheese, to taste
  • (Optional) fresh herbs: chives, flat-leaf parsley, or tarragon

Béchamel sauce

  • 450 g milk
  • 50 g butter
  • 50 g flour
  • 5 g salt
  • Nutmeg, to taste

 

METHOD

  1. Prepare the crêpe batter : Mix the flour, sugar, and salt. Add the eggs, then gradually whisk in the milk until the batter is smooth. Chef’s tip: Let the batter rest for several hours (or overnight) for more tender, flexible crêpes.
  2. Cook the crêpes : In a lightly oiled, hot pan, pour a small ladle of batter and spread it thinly to form a crêpe. Cook for 1–2 minutes on each side. Tip: Avoid over-browning so the crêpes remain soft and easy to roll.
  3. Prepare the béchamel : Melt the butter over low heat, add the flour, and mix to form a roux (a smooth paste that thickens the sauce). Cook gently for about 10 minutes, then add the hot milk all at once while whisking. (Adding the milk all at once helps prevent lumps.) Let thicken and season.
  4. Prepare the filling : Cook the vegetables. Fill each crêpe with ham, vegetables, and cheese, then roll.
  5. Bake : Place the crêpes in a baking dish, cover with béchamel sauce, and bake at 375°F for 10–15 minutes. Finish under the broiler for a few minutes to gratin.
  6. Serve : Garnish with fresh herbs and serve.

 

Tip: This recipe can be prepared ahead of time and reheats very well.

Going further : Once béchamel is mastered, the possibilities are endless: vegetable gratins, lasagnas, croque-monsieur, macaroni and cheese… A simple yet essential base that opens the door to a wide range of comforting dishes.

Photos credit: Alison Slattery - twofoodphotographers